Wild Salmon and Chickpea Salad

Everybody seems to have a favorite tuna salad recipe, but it is just as easy to create fabulous salads using canned salmon, which has much more omega-3 fatty acids. Serve over a bed of lettuce or in a sandwich with whole wheat bread.

Everybody seems to have a favorite tuna salad recipe, but it is just as easy to create fabulous salads using canned salmon, which has much more omega-3 fatty acids. Serve over a bed of lettuce or in a sandwich with whole wheat bread.

Prep time 5 mins

Total Time 10 mins

This recipe makes 3 Servings

Ingredients:

6 ounce canned wild salmon (boneless, skinless)

1 fifteen-ounce can garbanzo beans, rinsed and drained

1/2 cup chopped red onion

1/2 cup chopped red bell pepper

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

Preparation:

In a medium bowl, mash the salmon. Mix in the chickpeas, onion, and red pepper. Add your preferred seasonings.

In a separate bowl, whisk together the oil and vinegar. Pour the dressing over the salmon mixture and stir thoroughly. Cover and refrigerate up to 2 days.